Galettes are kind of like a simpler version of pies. They kind of remind me of fruit pizzas actually. Like pies, you can fill them with pretty much anything. I opted for a Apricot Cream Cheese filling and then I found some beautiful cherries and decided to make a Cherry Vanilla one while I was at it. If you want to use peaches or berries or apples, you can follow the basic template of the cherry recipe, adjusting accordingly.

Galette Dough: (makes enough for one 12 inch galette)

1 1/3 cups AP Flour

1 T sugar

1/4 tsp salt

1 egg, lightly beaten

2-3 T heavy cream

1 stick butter, cold, cut into pieces

Lemon juice and zest (optional)

Use a food processor if you have one, or you could use a pastry blender or your hands.

Combine the flour, sugar, and salt together in the bowl of your food processor or a medium sized bowl. Slowly add in chunks of butter and pulse/cut into the flour until the butter is in pea sized pieces. Slowly add in the egg and heavy cream and blend until combined. Add in the lemon juice and zest if using. Lightly flour your work surface and gently press the dough into a flat circle, then wrap in plastic and refrigerate for 1 hour to 3 days.

Cherry Filling:

1 lb cherries, pitted

Lemon juice and zest from 1 lemon

2-3 T cornstarch

Sugar to taste

1 vanilla bean, scraped and/or 2 tsp vanilla extract

Pinch of salt

Raw sliced almonds (optional)

Toss the pitted cherries with the cornstarch, salt, and sugar. How much sugar depends on how naturally sweet your cherries are. Mine were quite sweet so I added in about 2 T, but you might need to add as much as 1/2 a cup if you have sour cherries. Toss in the lemon juice and zest as well as the vanilla. Set aside the almonds until baking if you are using them.

Cream Cheese Apricot Filling:

8 oz cream cheese, room temperature

2 T creme fraiche (optional, it adds a nice tang though)

1/4 cup + 2 T powdered sugar

1 egg yolk

Vanilla Extract

Pinch of salt

About 6 apricots, halved and cored

Using a stand mixer fitted with a paddle attachment, cream together the cream cheese and creme fraiche. Slowly add in the powdered sugar, followed by the egg yolk, salt, and vanilla extract. Beat until combined. Set aside until ready or refrigerate for 3 days.

Assembly and Baking:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat and set aside. Remove the chilled dough from the fridge and place onto a lightly floured work surface. Using a rolling pin, roll the dough into a rough circle about 12 inches in diameter and 1/4 inch thick. Carefully transfer the dough onto the prepared pan, using a bench scraper or spatula if needed.

For the cherry filling, simply place the fruit in the center of the dough, making sure to leave at least one inch of a dough border. Fold the dough in a pleat around the fruit, pinching it a little so it stays. Lightly brush the dough with either milk or a beaten egg (or both) to create a shiny glaze, and sprinkle with Demerara sugar. Bake at 400 degrees for about 30 minutes. Take the galette out and sprinkle almond slivers on and the bake for another 10-15 minutes, or until the crust is golden brown and the fruit mixture is bubbling. Chill completely and serve with whipped cream or vanilla ice cream.

For the cream cheese apricot galette, carefully spread the cream cheese mixture over the center of the dough, leaving a one inch border. Press the apricots into the cream cheese, cut side down. Fold the dough into pleats around the filling, pinching a little so it stays. Brush the sides of the dough with an egg wash and sprinkle with Demerara sugar. Bake for 35-45 minutes, or until the crust is golden brown and the cream cheese is puffy and slightly brown. Chill completely.